The Sunday Salad
Author: Anna Brown
Recipe type: Dinner, Lunch
Prep time:
Total time:
Serves: 2 servings
- ¼ head of red cabbage
- 5 large stems of of lacinto kale
- 1 large carrot
- ½ red bell pepper, de-seeded and de-stemmed
- 1 cup cooked chickpeas (or one 15oz can)
- 1 avocado
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- ¼ teaspoon cayenne
- black sesame seeds
- Cut the center out of the cabbage and finely chop, or shred into ¼ inch chunks using a mandolin.
- De-stem kale and roughly chop.
- Rinse carrot and shred finely using a grater.
- Julienne red bell pepper, or slice using mandolin.
- Add all vegetables to large salad bowl and sprinkle in chickpeas.
- Make the dressing: mix olive oil, lemon juice, apple cider vinegar and cayenne. Add salt and pepper to taste.
- Pour dressing over salad and lightly toss.
- Slice avocado and lay on top of salad, sprinkle with black sesame seeds and serve.
Recipe by Nutrition Squeezed at https://nutritionsqueezed.com/sunday-kind-salad/
3.5.3226